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Culinary Arts Diploma Programs - Culinary Arts Careers

  CULINARY ARTS DIPLOMA: PROGRAM OVERVIEW
       
       
  In our Culinary Arts Diploma Program, students learn the theory, practice and art of cooking. The 650-hour comprehensive curriculum is grounded in ICE®'s five-point model of skill development: theory, technique, palate training, speed and teamwork. This approach assures that culinary arts students at ICE move quickly yet thoroughly through the program, while learning the elements that are essential for a successful culinary career.

Each class is designed to teach specific skills, which gradually become more complex as the program progresses. We begin by training students how to taste. They learn to appreciate the subtleties of a wide variety of foods—from herbs and condiments to vegetables and meats. As the course continues, students are immersed in techniques, such as knife skills, dry- and moist-heat cooking methods, sauce making, restaurant simulations, and pastry and baking, among others. As students grow more confident, they build upon skills they've mastered in earlier classes to create increasingly complex dishes and, later, menus. By graduation, they're able to approach any cooking task with ease.

While our Culinary Arts curriculum is grounded in classical French technique, food trends are decidedly global. To that end, we've designed the program so that students work with ingredients and techniques from countries around the world, including India, Japan, Thailand, China, Italy and Spain.

Most lessons conclude with a group tasting and a critique of that day's work by the Chef-Instructor, so that students continue to develop their palates, identify successes and learn to solve problems. Homework, a crucial adjunct to in-class learning, is assigned regularly to acquaint students with upcoming topics.

The small class size, never more than 16 students, ensures individual attention, which helps each student progress through the program and gain confidence and proficiency.

Critiquing the food you have prepared is an important part of the day's lesson. We believe that it is impossible to learn how to cook without learning how to taste critically.

After completing their 440-hours of in-class training, students move off-site to participate in a 210-hour culinary externship. They put their skills to the test, continuing the educational process in a restaurant, hotel, catering kitchen or other culinary enterprise.


CULINARY ARTS PROGRAM SCHEDULE OPTIONS

The Culinary Arts program consists of 650 instructional hours. Students are in the classroom for 440 hours and on their externships for 210 hours acquiring real-world experience in a culinary arts career. To provide the utmost flexibility, we run many different schedule options for our Culinary Arts diploma, including morning, afternoon, evening, and weekend schedules. For more information on an exciting career in the culinary arts, see our brochure or contact an Institute of Culinary Education admissions representative today.

  culinary student in the kitchen at ICE



Times classes are offered Culinary Arts
# of days per week
8 AM to 12 noon 5
1 PM to 5 PM 5
6 PM to 10 PM 3 or 4
9 AM to 5 PM 2
(weekends only)
6 PM to 10 PM
And 9 AM to 5 PM
3
(2 weekdays &
1 weekend day)
1 PM to 9 PM 4
2 AM (Fri & Sat only)


 
 

The Department of Education 6-digit Classification of Instructional Programs (CIP) code for this program is:
 12.0503 – Culinary Arts/Chef Training

The Standard Occupational Classification (SOC) codes for this program are:
 35-1011.00 – Chefs and Head Cooks
 35-2013.00 – Cooks, Private Household
 35-2014.00 – Cooks, Restaurant
 35-2019.00 – Cooks, All Other

7/1/09 – 6/30/10 7/1/10 – 6/30/11
Schedule Program Normal Weeks to Complete * Tuition Books, Tools, Uniforms Tuition Books, Tools, Uniforms
Culinary 5A/5B 29 28,276.45 1,487.55 28,956.00 1,552.00
Culinary 3B 45 28,276.45 1,487.55 28,956.00 1,552.00
Culinary 3C 42 27,576.45 1,487.55 28,956.00 1,552.00
Culinary 2D 36 27,576.45 1,487.55 28,956.00 1,552.00
Culinary 4C/3E 37 27,576.45 1,487.55 28,956.00 1,552.00
Culinary 4F 45 28,956.00 1,552.00
Culinary 3G 48 28,276.45 1,487.55
  *Weeks to complete is based on clock hours / hours per week attended as per the Enrollment Agreements.

*Job placement rate for program completers: 86%
This placement rate is calculated according to the ACCSC Standards of Accreditation Annual Report 2010 guidelines. The placement rate is based upon those obtaining sustainable employment in the field of study or a related field of study. The placement reporting population does NOT include those students who fall into one of the following categories: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, international students who have returned to their country of origin, and graduates that continue on for further education in an accredited institution of higher education (postsecondary) on at least a half-time basis. Those eligible graduates that are not considered placed include: those who are employed in a field unrelated to the field of study, those with unknown placement outcomes, and those who are unemployed. Graduates were tracked via alumni surveys, questionnaires, and outreach, as well as direct employer contact. Placement data is reported to both the ACCSC as well as the NY State Bureau of Proprietary School Supervision.

*Of the 279 students who completed the program between July 1, 2009 and June 30, 2010, the number completing with any student loan debt is 55. For all students (both borrowers and non-borrowers) completing the program between July 1, 2009 and June 30, 2010, the median cumulative debt for: Federal Student Loan is $0; Private Loan is $0; Institutional financing plan is $0.

*Of the 279 students completing the program between July 1, 2009 and June 30, 2010, 115 or 41% completed the program within the normal time reported above. However, this number does not take into account the variations to complete externships and modifications to the school calendar due to scheduled student holidays. As reported in the ACCSC Annual Report covering the period of July 1, 2009 – June 30, 2010, 84% (353 out of 419) of Culinary Arts students graduated within 150% (taking into account externships) of the normal program length.